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Roasted sweet potato rounds topped with Mexican beans, cashew nut sour cream and coriander. A household favourite with a twist!

Serves 4 - 35 mins
  • 100g raw cashews
  • 10g nutritional yeast
  • 1kg sweet potatoes
  • 1 yellow capsicum
  • 2 tomatoes
  • 1 packet coriander
  • 1/2 red onion
  • 2 x 400g tin of adzuki beans (can be kidney or black beans)
  • 1/4 cup tomato paste
From your pantry
Oil, salt, pepper, white wine vinegar, smoked paprika, ground cumin, dried thyme.

This recipe is gluten-free.

1. Set oven to 220ÂșC. Soak cashews and nutritional yeast in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.

2. Slice sweet potatoes into 1cm rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast (on seperate trays if needed) for 20-25 minutes until golden.

3. Dice capsicum and tomatoes. Roughly chop coriander. Toss together and set aside.

4. Dice onion. Add to frypan over medium-high heat with 2 tbsp oil. Cook for 4-5 minutes. Add 1/2 tsp dried thyme, 1 tbsp paprika, 1 1/2 tbsp cumin, 1 tbsp oil and cook for 1 minute. Add drained beans, tomato paste and 1 cup water. Cook for 5 minutes. Season with salt and pepper.

5. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.

6. Layer sweet potato evenly among plates. Top with beans, salsa and sour cream.
we believe
in local VIEW BOXES